Corn Recipes /Indian Corn Recipes

Corn Kabab Baby corns are slightly creamy and sweet in taste. Baby corns wrapped in spicy paneer-potato wrap and sprinkled with corn kernels, make these kababs a show stopper.

Makai-Mirch Masala Corn is a rich source of calcium, vitamins and dietary fibers.

Corn-Mushroom Platter This recipe is the best way to feed your fussy child with nutritious vegetables. You can also add carrots or spinach in this very dish.

Baby Corn Delight Baby corns are delicate and slightly sweeter than normal corns. So you can add more chili if you like.

Chili-Corn Noodles Noodles can be made in several different ways, with different combinations of vegetables and spices.

Corn Kabab Baby corns are slightly creamy and sweet in taste. Baby corns wrapped in spicy paneer-potato wrap and sprinkled with corn kernels, make these kababs a show stopper.

Makai-Mirch Masala Corn is a rich source of calcium, vitamins and dietary fibers.

Maize also known as corn in some countries, is a cereal grain domesticated in Mesoamerica and subsequently spread throughout the American continents. After European contact with the Americans in the late 15th century and early 16th century, maize spread to the rest of the world.

Maize is the largest crop in the America.In the United States and Canada, the primary use for maize is as a feed for livestocks, forage, silage or grain. The grain also has many industrial uses, including transformation into plastics and fabrics.Some is hydrolysed and enzymatically treated to produce syrups, particularly high-fructose corn syrup, a sweetener, and some is fermented and distilled to produce grain alcohol. Grain allcohol from maize is traditionally the source of bourbon whiskey.

Human comsumption of corn and cornmeal constitutes a staple food in many regions of the world.Cornmeal is made into a thick porridge in many cultures; from the polenta of Italy, the angu of Brazil. It is the main ingredient for tortilla in Mexico or makke di roti in India.

Maize can also be prepared as hominy, in which the kernels are bleached with lye; or grits, which are coarsely ground corn. These are commonly eaten in the Southeastern United States, food handed down from native Americans.Another common food made from maize is corn flakes. The floury meal of maize (cornmeal or masa) is used to make roti, cornbread and Mexican tortillas.

It is one of the most successful cereal grasses of all time. Corn grows in warm weather and usually matures in late summer.This section comprised of various flavorful and easy-to-make recipes of corn,maize or makka.